Skip navigation
curried pink pumpkin bisque

Curried pink pumpkin bisque

YIELD: 12 servings
4 lbs. diced and peeled pink pumpkin (can substitute orange)
1 Tbsp. curry powder, or to taste
2 cups onion, diced
¼ tsp. nutmeg
1 Tbsp. garlic
2 Tbsps. oil
2 cups heavy cream
8 cups vegetable stock or chicken stock
salt and pepper, to taste

Register to view the full article

Please register to access this content.

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.